Venison Recipes

Venison and Sweet Potatoe Stew

A delicious healthy stew recipe from Amanda at Deer Recipes, that will make you come back for more and that’s ok because it’s very low-calorie. Slow-cooked bite-size pieces of venison and big chunks of sweet potato–oh my goodness! Plus, the house fills with the most heavenly aromatic smell.

Crockpot meals are my absolute favorite meals. I love being able to get dinner ready in one pot! All you have to do is turn the crockpot on, forget about and then when dinner time is near you don’t have to do anything except eat!

Then the clean up is simple, especially if you paper plate your family like I do a lot. I mean, let’s face it–I’m lazy. Did I just say “I’m lazy”– I’m not lazy, but I really hate having to clean the kitchen for an hour after dinner. A girl likes to relax!

I’m all for simple recipes and this recipe is very simple. I really love making this on a Saturday morning just before going hunting. Usually by the time I get back from the woods the stew is done and it makes the perfect hot lunch for those cold Winter days. Then I go back out for an evening hunt and come back home and eat it again.

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours, 5 minutes

Yield: 10 cups

Serving Size: 1.25 cups

Calories per serving: 262

Fat per serving: 3 g

Ingredients

2 lbs venison stew meat, cut to 1 inch cubes

1/3 cup all-purpose flour

3 cups of sweet potatoes, peeled and diced into 2-inch pieces

1 cup of carrots

1 red bell pepper, diced

1 onion, chopped

1 Tbsp. minced garlic

2 beef bouillon cubes, crushed

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tea. smoked paprika

14 oz. diced tomatoes

2 cups beef broth (or venison broth)

Instructions

Put the venison and flour in a crock-pot and stir, coating the venison well.

Add all of the rest of the ingredients, cover and cook on high heat for for about 5-6 hours or on low for about 7-8 hours.

Give it a taste test to see if it needs more salt.

Notes

Make sure the sweet potatoes are cut to a large size–at least 2-inch pieces. If not, they will be overcooked.

Put the venison and flour in the pot and stir well to coat the stew meat.

Prepare vegetables and seasoning.

Add the veggies and seasoning to the venison and flour.

Pour the diced tomatoes into the pot.

Add the beef broth–you can use venison broth instead if you have it 🙂

Cover and let it cook on high 5-6 hours or on low for about 7-8 hours.

Put it in a bowl and let’s eat!

Venison and Sweet Potato Stew is fabulous just as it is, but it’s also great served with long grain white rice. If you have any leftovers, it makes a nice lunch the next day and it’s great home-canned. It looks beautiful in a jar!

For nutritional facts or to make this meal more diet friendly visit deer recipes and be sure to check out more great venison recipes.

We hope you enjoy this recipe and be sure to let us know what you think of the recipe in the comments below.

(Founder) Michael is an avid hunter that enjoys sharing his experience to help others learn about hunting. He lives and breathes hunting and the outdoor lifestyle and wants to educate and entertain hunting enthusiasts all over the world!